This chantilly cream is a delightfully tasty and incredibly easy way to take your homemade desserts to a new level! Your homemade whipped cream has never tasted better than when you switch it up with a drizzle of vanilla extract or almond extract - or use a flavor best suited to match your dessert! Crème Chantilly is light, delicious, and can be enjoyed in so many different ways!
Best Ever Homemade Whipped Cream
If you’ve got a sweet tooth as I do, this delicious whipped topping/filling will be right up your alley! Chantilly cream (aka Crème Chantilly or French Whipped Cream) is so light and lovely, I could eat it by the spoonful - and I have! Being the queen of the kitchen has its perks!
Use this delightful airy cream to fill chocolate eclairs and cream puffs for topping off pies and sundaes or for other uses in your various favorite desserts. You can plop a dollop on your hot cocoa too. I sometimes make a soft cookie “sandwich” with Chantilly cream in between two warm cookies. Yum!
Jump to:
- Best Ever Homemade Whipped Cream
- 🤔 What is Chantilly Cream
- Chantilly Cream vs. Whipped Cream
- 🥘 Chantilly Cream Ingredients
- 🔪 How to Make Chantilly Cream
- 🍴 What To Serve With Chantilly Cream
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing
- ❓ Recipe FAQs
- 🍰 🍪 Treats To Enjoy With Chantilly Cream
- 📖 Recipe Card
- 💬 Comments & Reviews
It only takes about 10 minutes to whip up a batch of fresh Chantilly cream, so rather than using a store-bought tub of whipped cream, make Chantilly cream instead. The difference is obvious, and it’s really easy to do!
The freshness is the focus, and you’ll never get that artificial taste that we don’t want.
🤔 What is Chantilly Cream
In a nutshell, Chantilly cream is a sweetened or flavored whipped cream as if whipped cream could get any better! The slight flavor adds a unique quality that is so scrumptious. It smells special too!
Chantilly Cream vs. Whipped Cream
Note that Chantilly cream is French in origin. It is literally exactly like whipped cream but with flavoring from an extract. Vanilla is the most widely used in most recipes. However, almond extract or a combination of vanilla/almond are my personal favorites.
You can also use flavored liqueurs. See what you like - the sampling is the best part! Depending upon how you will be using the Chantilly cream, select a flavor that goes well with what you are making.
If you're looking for something that is literally like the Cool Whip style whipped cream, you need to try my Stabilized Whipped Cream!
🥘 Chantilly Cream Ingredients
You only need 3 ingredients to whip up some incredibly amazing Chantilly cream! The key is to make sure your whipping cream is nice and COLD before you get started!
- Heavy Whipping Cream – 2 cups of heavy whipping cream. This must be the heavy whipping cream for the right texture and taste. Indulge! It’s all in the whip to make this come out wonderful. It's a good idea to place your heavy whipping cream in the coldest section of your refrigerator before using it too.
- Sugar – 4 tablespoons of granulated sugar. All it takes is a small amount of sugar to make this extra tasty sweet treat!
- Vanilla Extract - 1 teaspoon of vanilla extract (or almond extract, or a combo of both). The flavoring is what makes Chantilly cream stand out from basic whipped cream. Try my combo - it’s amazing!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How to Make Chantilly Cream
This is one of the easiest ways EVER to quickly elevate any dessert! Your chantilly cream will whip up to perfect whipped cream in just minutes! Grab a stand mixer or electric mixer, your measuring utensils, and a silicone spatula to get started.
This recipe will yield about 12 servings of Chantilly cream. Then again, if you’re like me, you may want to double up. More is never too much when it comes to Chantilly cream!
- Add. In a medium mixing bowl (or using the bowl of your stand mixer) pour in 2 cups (473 milliliters) of chilled heavy whipping cream, 4 tablespoons (59 grams) of sugar, and 1 teaspoon (5 milliliters) of vanilla or almond extract.
- Beat. Using an electric hand mixer, or stand mixer with the whisk attachment, beat until soft peaks form, which typically takes 3 to 5 minutes. *If the Chantilly cream thickens up but doesn’t get light and airy, this means your heavy whipping cream is too warm. It must be super cold for optimal results. I suggest you place your bowl or stand mixer bowl in the fridge or freezer before mixing to chill it, so the heavy cream stays as cold as possible as you prep. It will make a difference in how easily you achieve perfect whipped chantilly cream!
- Serve. Cover the Chantilly cream with plastic cling wrap and refrigerate until you are ready to use it. Feel free to taste it a tad to make sure it’s delicious first!
🍴 What To Serve With Chantilly Cream
This homemade whipped cream is an incredibly versatile way to add a special touch to any treat. Use it as a cake filling, add a dollop to some blueberry pie or crepes, or use it as a topping for hot chocolate or Irish coffee! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you whip your cream to firm peaks, simply add a drizzle of more heavy cream and lightly whip.
- If your whipped cream thickens but does not get light and airy, the heavy cream is too warm. Always use COLD heavy cream. Also, before whipping your cream it is recommended that you place your bowl or stand mixer bowl into the refrigerator to chill.
- Easily modify this recipe to an almond Chantilly cream; swap the vanilla extract for almond extract.
🥡 Storing
You can keep your crème chantilly fresh in the fridge for up to 3 - 4 days. Keep it covered with plastic cling film wrap or in an airtight container. If you think you need to whip it up some more, place the leftovers into a bowl and use your mixer to re-whip with a drizzle more of the heavy whipping cream.
Freezing Chantilly Cream
To freeze your French whipped cream (or whipped cream or stabilized whipped cream), spread the whipped cream onto a parchment paper-lined baking sheet and transfer it to the freezer. Leave in the freezer until you can peel chunks of the frozen cream off (overnight or about 8 hours).
Transfer the frozen whipped cream pieces to a freezer storage bag or airtight freezer container. To use, place your frozen piece(s) of chantilly cream onto a serving of pie, crisp, crumble, or a cake slice and allow it to thaw for 10 - 15 minutes. The frozen pieces of whipped cream can be dropped directly into a steaming cup of hot cocoa and enjoyed without waiting!
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❓ Recipe FAQs
Yes! Swap out your heavy whipping cream for some full-fat coconut cream. Place the can into the fridge to chill overnight, and then scoop out the solid layer that forms on top to whip with your sugar and extract.
Traditional Chantilly cream uses vanilla extract, but you can easily mix it up with your favorite flavors! I love using almond extract, but your favorite flavored liqueurs can also be used.
Nope. You'll need to use heavy whipping cream for your Chantilly cream to form properly. The higher fat content is what allows the cream to be whipped into a thick foam.
🍰 🍪 Treats To Enjoy With Chantilly Cream
- Bisquick Strawberry Shortcake - Simple biscuits are layered with sugar-coated strawberries and Chantilly cream.
- Cherry Blueberry Dump Cake - An easy-to-make cake that is packed with cherries and blueberries.
- Chocolate Pancakes - Indulgent pancakes to get your day started off on the right note.
- Pannetone Cherry French Toast Casserole - The ultimate breakfast treat that combines chocolate chip bread with cherry pie filling.
- Gingerbread Eggnog - A sweet and rich drink that will certainly put you in the Holiday spirit.
- Oreo Mug Cake - A single-serving cake that only takes a few minutes to prepare.
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📖 Recipe Card
Chantilly Cream
Ingredients
- 2 cups heavy whipping cream
- 4 tablespoon sugar
- 1 teaspoon vanilla extract (or almond extract)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium mixing bowl (or the bowl of your stand mixer) add the chilled heavy whipping cream, sugar, and vanilla extract.
- Using an electric hand mixer (or stand mixer with whisk attachment) beat until soft peaks form, typically in 3 to 5 minutes.
- Cover with plastic cling film and refrigerate until ready to use.
Notes
If your whipped cream thickens but does not get light and airy, the heavy cream is too warm. Always use COLD heavy cream. Also, before whipping your cream it is recommended that you place your bowl or stand mixer bowl into the refrigerator to chill.
Easily modify this recipe to an almond Chantilly cream, swap the vanilla extract for almond extract.
You can keep your Chantilly cream fresh in the fridge for up to 3 - 4 days. Keep it covered with plastic cling film wrap or in an airtight container. If you think you need to whip it up some more, place the leftovers into a bowl and use your mixer to re-whip with a drizzle more of the heavy whipping cream.
To freeze your French whipped cream ( or whipped cream, or stabilized whipped cream ) spread the whipped cream onto a parchment paper-lined baking sheet and transfer to the freezer. Leave in the freezer until you can peel chunks of the frozen cream off ( overnight, or about 8 hours ). Transfer the frozen whipped cream pieces to a freezer storage bag or airtight freezer container. To use, place your frozen piece(s) of chantilly cream onto a serving of pie, crisp, crumble, or a cake slice and allow it to thaw for 10 - 15 minutes. The frozen pieces of whipped cream can be dropped directly into a steaming cup of hot cocoa and enjoyed without waiting!
L Barr says
Simple and delicious!! I cut the recipe in half for a quick topping for some fresh berries for two of us.
Marlen says
Used it today for a Pavlova wreath with fresh cream and berries. S
uper fresh and light.